ALL THE RIGHT FIXES
Restaurants aren’t the only ones with delivery campaigns. Singapore’s finest caterers are weighing in as well on the dine-at-home situation.
Tim’s Fine Catering has launched a new campaign to celebrate the unsung heroes of the current situation; for every five bento meals purchased, one will be donated to frontline healthcare workers. Chef Tim Meijers, who counts stints at Michelin-starred Groningen and Saint Pierre, has prepared a menu of specially curated bento meals ($30); these include the Mustard-marinated Chicken Bento, which comes with truffle-infused Trofie pasta with zucchini pearls and spiced roasted carrots; and the Roasted Salmon Belly Bento, accompanied by grilled asparagus and potato rosti. For a full hands-on fine dining experience, however, the Be Your Own Chef package ($68) is certainly enticing. Everything you need for a three-course meal will be delivered to your doorstep, down to the amuse bouche and bread. Meijers will also provide a video that details simple instructions on how to heat up each component and plating instructions, so that you can provide a restaurant-quality dinner for your family.
#02-05, 5 Mandai Link. Tel: 6635 6554
While their forte lies in crafting unique culinary experiences for larger events, bespoke caterer 3 Embers has launched family meal packs in light of the Circuit Breaker period. The latest family pack menu offers choices between Asian Flavours ($55), featuring Asian classics like Wok-fried Mongolian Chicken and Nonya Chap Chye; and Western Crave ($55), which includes dishes of Meatballs with Truffle Mash and Smoked Salmon Pasta Salad; and the 3 Embers Premium ($75), which comes with Balsamic Hoisin Glazed Duck Confit and Double Boiled Brazilian Mushroom Chicken Soup. For larger families, additional a la carte portions (which are good for sharing between 5-6 people) are available as well, including the signature 3 Embers Dry Laksa ($15). Can’t decide? They are currently offering a Trio Set Special promotion ($175), where customers may enjoy each of the menus at their date of preference.
#07-12, Food Xchange @ Admiralty, 8A Admiralty Street. Tel: 6570 5587
Renowned for its contemporary French cuisine with Asian influence and a magnificent view of the Marina Bay waterfront, Saint Pierre never fails to impress since opening its door 20 years ago. It has passed the test of time but the current situation calls for a different approach. Chef-owner Emmanuel Stroobant states that innovation to transform the dining experience is needed – especially when restaurants are closed and dining out is not an option.
“Virtual Saint Pierre is our way of bringing friends and families from different parts of Singapore together, bonded by a shared love for fine cuisine and sparkling conversation,” says Stroobant on his latest offer. The unique dining experience starts upon Saint Pierre’s delivery of a curated omakase meal in the form of a premium bento box. Available for lunch and dinner, it encourages the guest to share their meals with family and friends through the Zoom video meeting app. Once all the guests have gathered, Stroobant will join the virtual festivity and introduce them to the menu’s selection.
Deriving its inspiration from Saint Pierre’s 26-course A-Z menu from 2017, the omakase meal showcases Stroobant’s creativity and attention in using the best-quality produce. The treasure box offers a fine selection of amuse-bouche, starters, mains, and desserts. The Virtual Saint Pierre menu is priced at $180 or $220 per person. A minimum of 15 people and five days' advance notice are required for the experience. For every order of a Virtual Saint Pierre menu, the restaurant will purchase a Coronavirus Prevention Care Package from Project Chulia Street that will benefit migrant workers who are affected by the crisis.
For reservation, please email info@saintpierre.com.sg or call 6438 0887.
What does your job scope entail at CBP Quilvest?
The company specialises in wealth planning and investment solutions; as the CEO of operations here in Singapore, I help to manage our wide range of clients, both international and local. Essentially, wealth management boils down to wealth creation, preservation and succession, and my job is to help make the entire process as smooth as possible.
What’s the most important aspect in your line of work?
Maintaining relations with our clients. It’s important to know and understand the needs and worries of the people we work with, and that personal touch helps me to develop the best strategies for them. Ultimately, they are looking for peace of mind. Wealth brings its own fair share of challenges, and my duty is to help alleviate their worries.
Is it hard then, in this current time, to do your job?
The lockdown certainly has made it harder to conduct business. We typically conduct face to face meetings where we sit down with the client to plan, but now everything has to be done over the phone or email.
Nostalgia is a powerful tool, and Good Meal is Hard to Find by Amy Evans and Martha Foose captures it flawlessly. The new cookbook reads almost like a historical account; the 60 recipes within are prefaced with vignettes of life in the Deep South, populated by whimsical characters that enjoy nothing more than nourishing and comforting nosh. Recipes like Ivy’s Sweet Sausage Balls and Estelle’s Butterscotch Pound Cake are imagined with eye-catching paintings, elevating the nature of the prose – A Good Meal is Hard to Find, above all else, is a love letter to the South.
Published by Chronicle Books Available from bookdepository.com $37.50
AGoing virtual has removed that relational aspect of wealth management, and it’s harder to feel and sense what our clients truly need. Of course, with older clients it’s easier as we’ve already established a relationship, but for newer clients it's more challenging.
When’s the last time a restaurant impressed you?
Something fairly recent was when I went to SKAI for my daughter’s birthday. She wanted a restaurant with a view, and I suggested going to Swissôtel The Stamford, as I had yet to see the refurbished and rebranded Equinox. Beyond the fantastic food, I was truly impressed at the makeover. The ambience, service and furnishings really helped sell the overall package, and I would definitely go back once everything boils over.
What’s your go-to comfort food?
I can’t get enough of Hill Street Tai Hwa Pork Noodles. I’ve been an ardent fan for the past 30 years, and while they’ve always had a queue, the Michelin guide has certainly caused a big jump in diners. Because of that I don’t go as often as I used to, but I do make it a point to visit a few times a year.
Indonesian food has proven its popularity Down Under, with secondgenerational chefs making a name for themselves with traditional flavour and innovative technique. Coconut & Sambal, the debut cookbook from Australianborn chef and food writer Lara Lee, is a compilation of 80 authentic recipes from the diverse archipelago. Lee invites readers to discover her family’s Indonesian roots through timeless recipes like Beef Rendang and Pandan Cake, tales of island life from her time travelling through the nation, and a detailed dive into the soul of Indonesian cuisine – the variety of sambals that are a must at every meal.
Published by Bloomsbury Publishing Available from bookdepository.com $44.58